Since moving to Austin, taro root has been impossible to find so far, so thought I would try making what I usually make with taro, however make it with yucca root instead. I made my Avocado Taro Toast with yucca and had left over yucca, since it is larger than taro root.

I never toss anything in the trash unless completely necessary, therefore my sweet tooth told me to make the Yucca Cinnamon Sugar Balls.

These are for when you want something just a little sweet, but not over the top!

Hope you enjoy them as much as our holiday party guests and myself did.

Recipe:

Makes approximately 12

1 1/2 cup yucca root, peeled and mashed (approximately 1/2 medium yucca root)
1/4 cup sugar
1 Tablespoon ground cinnamon 
1/2 Tablespoon ground nutmeg 
1/2 teaspoon xanthan gum

1/2 teaspoon vanilla extract 

1 egg

Preheat oven at 350F.

Peel yucca and cut into large chunks. Place in food processor and process until mashed. Place yucca in a bowl. Add sugar, cinnamon, nutmeg, xanthan gum and combine. Add vanilla and egg and mix well until its a dough like consistency.

Form into balls approximately 1/4 cup in size. Place balls on greased baking pan. Bake for 25 minutes or until slightly darker brown and firm. Remove from oven and allow to cool.

Place on serving platter and serve individually. Dip or drizzle with honey, melted chocolate sauce, or dulce de leche sauce.

Yucca is the perfect substitute with almost every feature wheat has for baking, but without the GLUTEN!

Great for holiday parties and super easy to prepare!